Kilimanjaro cake with peaches

Kilimanjaro cake – an interesting, but easy to prepare recipe. Everything is very simple and fast, and as a result we get a tender, light and very tasty cake. Interesting in cut and taste.

Kilimanjaro cake – ingredients

  • For the dough:
  • Oil – 150
  • Sugar – 1 cup.
  • Cocoa – 1,5 tablespoon
  • Water – 1/3 cup.
  • Flour – 1 and 2/3 cups.
  • Baking powder – ¾ tsp.
  • Eggs – 3 pieces.
  • For the cream:
  • Cream (30%) – 1 cup.
  • Mascarpone – 250
  • Powdered sugar – 3 tbsp.
  • Peaches – 1 can.

Interesting video – How to make chocolate sprinkles:

Kilimanjaro cake – recipe


Put butter, sugar and cocoa in a pan. Constantly stirring, heat until a homogeneous mass is obtained (do not boil), set aside to cool.

Add egg yolks one by one to the cold chocolate mass and beat well.

Mix flour with baking powder, sift to chocolate mass, beat until smooth.

Beat the egg whites to a stable foam, carefully mix them into the dough with a spatula.

Cover the bottom of the mold (d=24 cm) with parchment, grease the sides with oil, and sprinkle with breadcrumbs. We put the dough in a form. The dough is quite thick, spread it with a spoon more on the sides, make a small depression in the middle.

We bake the cake at a temperature of 180 degrees for 30-40 minutes, until a “dry match”. Cool, cut into 2 cakes. The lower one is 2/3 of the cake, the upper one, respectively, is 1/3 of the cake.

Cut the upper part of the cake in half, then into quarters, and each quarter into 3 more parts. We get 12 triangles.


Whip the well-chilled cream to a thick lush cream, add powdered sugar and mascarpone, beat well together.

Drain the peaches from the syrup, set aside two halves, cut the rest into cubes, add to the cream, mix with a spatula.

We put the cake in a detachable form. Spread the cream on the cake, inserting the triangles one by one, pressing with the cream. We form a dome from the cream, fold the triangles to the middle, press slightly (we can see the cream between them). Sprinkle the center of the cake with powdered sugar, and lay out thin slices of peach.

Put the cake in the refrigerator for 3-4 hours.

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